Since age 14, and following in his grandfather’s footsteps, Chef Colin Smith has been immersed in restaurant kitchens. With more than 30 years of culinary experience, he now integrates tradition, innovation, and creativity into his craft.
After attending the California Culinary Academy in San Francisco, he began his career apprenticing in the kitchens of European chefs throughout the Bay Area. That early training led to roles at notable restaurants including Lipizzaner, Duck Club, Saros, Danville Hotel, and Stars.
Relocating to Reno in 1994, Colin immersed himself in catering, special events, and restaurants, ultimately opening seven separate establishments across the Reno–Tahoe region. His career highlights include competing on Beat Bobby Flay in 2017 and appearing frequently on local media as both a culinary expert and business advisor.
A strong supporter of community organizations, he is a founding chef of the Big Chefs, Big Gala event for Big Brothers Big Sisters of Northern Nevada, and has also been a member of Chaîne des Rôtisseurs and the High Sierra Chefs Association. He currently serves as a board member for the Boys & Girls Club of Truckee Meadows and as lead chef for their annual Cioppino Feed.
Trained in the classical European style of cooking, Colin’s technique and approach consistently deliver cuisine that is as refined as it is unforgettable.
- Favorite dish to make at home: Italian chicken with canavalia beans, tomatoes, garlic, chicken broth with white wine, oregano and onions
- Biggest achievement: My pride in being a dad. And supporting 25 families in my business.
- Approach to service: Anticipating and being in front of the customer’s needs.